Lebanese eggplant

Yield: 4 servings

Measure Ingredient
1 Medium eggplant -peel & dice
1 Clove of garlic
¼ cup Olive oil
1 can Tomatoes (drained) 16 oz.
½ teaspoon Brown sugar
⅛ teaspoon Pepper
½ cup Shopped onion
½ cup Sliced mushroom
1 tablespoon All purpose flour
½ teaspoon Salt
¼ teaspoon Dried whole basil

Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth.

Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserole. Bake at 375 degree for 25 minutes.

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